This delightful dessert is easier to create than you might think! In just 15 minutes of active time, you can prepare a luscious Pudding Supreme, featuring layers of creamy vanilla pudding, a vibrant strawberry compote, and a cloud of whipped cream. This recipe guides you through each step, from crafting the pudding from scratch to layering the components for a visually stunning and palate-pleasing treat.
Read moreWhether you're a seasoned baker or a novice in the kitchen, this recipe is approachable and rewarding. Impress your guests with a homemade dessert that tastes as good as it looks, or simply treat yourself to a well-deserved indulgence. Let's elevate your dessert game with Pudding Supreme!
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Tom the Chef Founder
* You can avoid using the cream of tartar if you plan to eat the pudding supreme soon. If you plan to eat it a few hours later or the next day, cream of tartar will prevent the cream from melting
**If you prefer sweeter, you can increase the amount of sugar up to ¼ cup.
Pudding Base:
1 cup of milk (part of the total amount)
Bring to a simmer (light boil) with occasional stirring.
¼ cup of milk (the remaining amount)
2 egg yolks
½ cup of confectioners’ sugar
¼ cup of all-purpose flour
Thoroughly stir together with a whisk until fully combined (about 30 seconds to 1 minute).
When the milk reaches a light simmer, lower the heat to medium and let the mixture from the mixing bowl slowly drizzle into the milk while vigorously stirring.
Then cook with constant stirring until it thickens to a thick pudding texture (about 30 seconds to 1 minute).
Finish the Pudding:
1 stick (¼ LB) of butter – cut into a few pieces
Stir until the butter melts and gets fully incorporated.
1 TSP of Vanilla Extract
Stir until fully incorporated.
Then, put about 1/4 of the total amount of the pudding into each of the 4 glasses.
Place into the refrigerator to cool (about 10 minutes).
Simmering:
8 OZ of strawberries – diced
1/3 cup of water – adjust if needed
Cook with occasional stirring until blueberries soften (about 4 – 7 minutes).
Finishing phase:
Quickly process with an immersion blender (while still cooking) until partially or totally smooth (the decision is up to you).
½ cup of granulated sugar
Immediately stir using a whisk until fully incorporated.
Note:
When done, remove the pudding from the refrigerator and put about 1/4 of the total amount of the strawberries into each of the 4 glasses with pudding.
Place back into the refrigerator to cool (for about 10 minutes or longer – you need to just reach room temperature at least).
1 cup of cream
Whisk on a high speed until it’s almost done — liquid turned almost to whipped cream (about 2 – 3 minutes).
½ TSP of cream of tartar
2 TBSP of confectioners’ sugar
Whisk on high speed until done — stiff peaks formed (about 30 seconds to 1 minute).
Remove pudding with strawberries from the refrigerator. Fill the pastry bag and pipe out about ¼ of the whipped cream on top of the strawberry layer (or scoop with a disher).
Decorate with a leaf of mint.
You can serve it immediately or let it cool in the refrigerator for up to 24 hours (thanks to cream of tartar cream, it will not melt).
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